Murgh Makhani

Serves 3-4


450 gm chicken thighs, skin removed, rinsed under water and patted dry
10 ml lemon juice
¼ tsp sea salt
¼ tsp red chilli powder
½ cup plain Greek yoghurt
¼ tsp Fenugreek seeds, ground
¼ tsp ground turmeric
¾ tsp garam masala
3 Tbsp butter or ghee
1 Tbsp crushed garlic
1 Tbsp grated ginger
500 ml Barker's Professional Butter Chicken Paste


Marinate the chicken in lemon juice, salt and chilli powder for 20 minutes.

Add the yoghurt, fenugreek seeds, turmeric and garam masala for at least 4 hours or overnight.

In a saucepan, heat the butter, add the chicken and cook, stirring frequently to prevent burning until mixture has evaporated away.

Add the garlic and ginger.  Cook for a further 4 minutes.

Add the Barker's Professional Butter Chicken Paste and simmer over low heat until the chicken is tender, about 35-40 minutes.

Serve with Jeera rice.

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